Also known as, Shakshuka or eggs in tomato sauce.
Hi guys! Here’s a very quick recipe for the “Eggs in Purgatory” dish I shared on my foodie Instagram @emandfoodthings! This recipe serves 2 people.
I’ve been making this for years, so I hope I wrote the recipe out well for you! I kind of just throw it all together these days. Let me know if you have any questions!
All you need is:
Jar of tomato sauce – of course homemade works amazing as well
Fresh or frozen veggies of your liking – I used frozen spinach and fresh mushrooms for this one and some Parmesan cheese.
I don’t measure anything out, I just make sure there’s enough sauce and veg in the pan to submerge the eggs about half way. I want to say I used about half a jar for this one!
The first thing I do is sauté the veggies until they’re just cooked with some olive oil, salt and pepper. Once they’re tender I add the tomato sauce and give it a nice stir.
I crack all 4 eggs in a separate bowl and add them to the sauce one at a time. I make little wells in the sauce so they’re halfway submerged. I put the pan down to a low medium heat so the sauce doesn’t burn and sprinkle parmesan cheese on top.
Cover and let cook for about 7-10 minutes depending on how well done you like your eggs. I just lightly tap on the yolk with the back of a spoon to check the doneness.
When it’s done I serve it in a shallow bowl. It pairs wonderfully with nice piece of crusty Italian bread or you can keep it low carb and have it on its own.
If you give the recipe a try please share it with me via Instagram! I would love to know how it goes.
Until next time, XX EM